Olive Bar and Kitchen – Summer of ’16

When it comes to sharing experience of olive new menu, I am always short of words. Each dish looks so vibrant and appealing that it becomes really tough to explain in words.

Every dish which has been created over the years, are not just pleasant to your eyes; the masterpieces shows the artistic side of the genius Chef Sujan Sarkar.

It’s my privilege to know him and have observed his style very closely over the years. Over last couple of years, I have always eagerly waited for his summer and winter menu that showcases his maturity, innovation, splendour and growth with each season. This time too, it wasn’t different in terms of expectations, I visited on a sunny Saturday afternoon and the restaurant was buzzing. It was full house and was surprised to see that people even come after 4PM to eat.

This lunch marathon went on for more than three hours, where I was kind of hypnotized by his creativity. This year the colour theme was yellow and white. I was already thinking about the last winter menu which I had tried and let me tell you that this summer menu is again a notch higher. Fresh, local produce, simple, light – even after a seven course meal (which I had) you don’t feel over stuffed.

We started with Chilled Tomato Gazpacho – the famous Spanish soup which is served cold. It has tomato base with marinated gazpacho vegetables, served with brine-compressed green apple, dressed tomatoes and parmesan olive oil jelly – you can’t stop till you have finished the whole soup. But hey hold your breath, as chef shared that there are lot more interesting stuff that is being served and hence I shouldn’t stuff myself with all the initial servings! J Interestingly his summer menu has almost equal weightage for veg and non-veg and he has taken into consideration vegan based menu too.

Next on line was Soufflé, not a traditional French soufflé that gets loaded with cheese and is heavy. This soufflé is light airy cheese pudding with roasted pumpkin and cheese veloute served with brined pumpkin shavings. They also have an excellent array of salads. Summer melon salad sounded very delicious but I decided to check out another appetizer – Heart of Palm. I must admit that this has lot of flavours and with each bite the flavours unveil – the tanginess of mango, the hotness of Peruvian chilli and smoothness of cucumber! Puy lentil (kind of whole masoor dal) and pickled corn added the extra tang to it. If you eat them together it also reminds you the tanginess of famous Calcutta jhal muri. You can also try burrata heart.

Lamb shoulder a la crepinette – slow braised lamb shoulder cooked with caul fat technique to give it little more fat is served with pan braised root vegetables, peas and lamb jus. Definitely a must for meat lover! The flavour of vegetables just add to the juicy meat and is absolutely delicious. The sea bass will steal your heart! Delicately sous vide glazed with curry and agave syrup has a very nice and buttery flavour and is served with garlic veloute.

With a hearty meal, we ended with yet another interesting dessert. Tiramisu V:5 and Pave of Valrhona Chocolate. Pave of Valrhona is for the vegans or for lactose, gluten and egg intolerants – You just can’t get enough of both the desserts! These desserts are not just elegant but also indugent! Pave (as it looks more of a rectangular pave stone) combines the flavour of rich dark chocolate combined with orange flavour – heavenly!! The delightful tiramisu recipe with ginger sponge soaked in irish coffee, and smeared with a creamy mascarpone mousse is just amazing!

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I am a Delhi based blogger and write everything that gets us connected to life and creates an impact. My posts are about new places that I get to explore, cuisines that define taste of India and other countries, art that aestheticize our inner world and culture that defines beauty of people and place. My passion lies in exploring the unexplored aspects of life. Photography is my passion and I love to capture the diversities that brings out each moment alive. My forte lies in creating stories and my life is beyond journalism that has evolved into my blog.

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